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chocolate • dessert • recipes • sauce • November 19, 2011

Decadent Fudge Sauce

by Shelly Mathie
1
can (12 oz) evaporated milk
1
bag (12 oz) semisweet chocolate chips (2 cups)
1/2
cup sugar
1
tablespoon butter or margarine
1
teaspoon vanilla
  1. In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
  2. Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.
  3. Makes About 3 cups sauce
NOTE:  ANY chocolate sauce is better – (thicker, glossy, silky smooth) if whirled in the blender for about 60-90 seconds.
Fabulous over crepes, ice cream, cheesecake.
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